Easy Flan Bread Pudding Recipe with Rum Sauce and Raisins

Aromatic, creamy, and spiced, this easy flan bread pudding recipe combined with a rum sauce, raisins, and dry fruits is a thing of dreams, and a dessert your guests will remember for a long, long time. But if you don't want rum, fear not. Substitutions are suggested for those who wish to abstain.

Why I ❤️ it • Recipe • Ingredients • Preparation

Why I ❤️ it

This is the best bread pudding recipe you'll find anywhere, at least in my humble opinion. It's what happened if a flan and a fruitcake had a child. The bread pudding is baked in a water bath, in a caramel-covered pan, with dry fruits steeped in rum. Once cooked and flipped (as a flan), the caramel turns into a rum sauce that is to die for.

The result is a custardy flan bread pudding, with bits of rum-flavored fruits and raisins. So amazing, so grown-up.

Utensils and tools

• 6-cup bundt cake pan
• Mixer
• Small saucepan
• Silicon spatula
• Aluminum foil
• Large baking pan
  Oven

Ingredients

• ½ cup of raisins, sultanas, and chopped dry fruit mix, 90 grams. You can pick and choose what you prefer.
• 6 tablespoons of golden rum (or 2 tablespoons of non-alcoholic rum flavoring plus 4 tablespoons of water)
• 2 large eggs
• ½ teaspoon of cinnamon powder, 1.5 grams.
• 2 cups of condensed milk.
• ½ cup melted salted butter
• 6 cups of diced white bread, about 185 grams, about 10 slices.
• ½ cup sugar (white, granulated), 65 grams. You could also use brown sugar to add a deeper flavor and darker color.
• Boiling hot water for a bain-marie (hot water bath)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Mix

Mix raisins, sultanas, dry fruits, and rum, let it sit overnight in the refrigerator (or 8 hours).

When it's time to make the pudding, separate the fruit from the rum, discard the rum, and set fruits aside to use later in the preparation.

Step 2: Add the ingredients

Crack the eggs into a bowl. Add condensed milk and cinnamon powder, and whisk until it is well mixed. Stir in the melted butter.

Add the bread and stir until the bread has soaked the liquids. Cover and let it rest in the refrigerator for an hour. At the 30 minute count, preheat the oven to 300 ºF [150ºC], in the meantime, prepare the baking mold as described below.

Step 3: Make the caramel

We're going to coat the inside of the baking mold with hard caramel. To make the caramel, mix 2 tablespoons of water and sugar in a small saucepan. Heat over medium-high heat until it turns a dark golden color. If it starts getting darker in some spots and not others, stir to cook it evenly. Don't let it burn.

Remove from the heat and immediately pour the caramel into the baking pan. Make sure to use a holder to grab the pan, as it will be very hot. Coat the pan with the caramel, working quickly before the caramel sets. You can coat it better by using a silicon spatula.

Step 4: Prepare the mold

Once the caramel has hardened (about 10 minutes), cover the bottom of the pan with an even layer of the fruit mix.

Spoon the pudding mixture into the baking pan, making sure not to disturb the caramel or fruits.

Cover the pan very tightly with aluminum foil to prevent water from getting in in the next step.

Step 5: Bake

To bake in a bain-marie (hot water bath), place the baking mold into a deep baking tray, and fill the baking tray with boiling-hot water.

Carefully place both into the preheated oven, and bake for an hour.

Remove from the oven and let it cool to room temperature. Once cooled, separate the edge from the pan with a toothpick. Place it on a serving plate and flip. You may need to tap it or shake it a bit to loosen it. Serve at room temperature.

Serving suggestions

This luscious bread pudding is perfect for serving with your after-meal coffee or dessert.

Check out this bread pudding or this blueberry puff for a similar dessert also made by reusing day-old bread. For more rum desserts, check out these mandarine cakes, these rum cakes, and these traditional rum balls.

FAQs

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